Bring a medium saucepan of salted water to a simmer and add the potato. Cook until barely tender, 6 to 8 minutes, then drain.

While the potato is boiling, combine the avocado in a small bowl with the green onion, lime juice, honey, jalapeño, and cilantro. Taste and add salt as needed.

Sprinkle the pumpkin seeds into a small skillet over medium-high heat. Cook, shaking the pan frequently, until the pumpkin seeds get golden brown in spots, turn fragrant, and start to pop, a few minutes. Immediately transfer them to a plate to cool; if you leave them to cool in the pan, they can burn.

Into a large skillet, pour oil to a depth of 1/4 inch and set over medium heat. When the oil starts to shimmer, add the tortillas in a single layer, being careful not to crowd them and working in batches if needed, and pan-fry them on both sides until golden brown and crisp. Use tongs or a slotted spatula to transfer them to a paper towel–lined plate to drain.

Increase the heat to medium-high and add the boiled potato cubes. Fry them until golden brown and crisp on two sides, then use a slotted spoon to transfer them to another paper towel–lined plate to drain. While the potatoes are still hot, sprinkle them with a little salt and with the smoked paprika and cayenne.

Lay the tostadas out onto a plate. Divide the beans and potatoes among the tostadas. Top with the avocado salsa, sprinkle with the pumpkin seeds, and eat with your hands.

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